For the dressing
1 cup of fresh parsley, chopped
1 tablespoon of dried coriander, crushed
1 cup of olive oil
Salt and black pepper to taste
For the crostini
4 tablespoons of olive oil
8 slices of French bread, cut into cubes
For the salad
4 red and 4 yellow bell peppers, seeded
32 cherry tomatoes, halved
8 cups of radish
For the dressing
1 cup of fresh parsley, chopped
1 tablespoon of dried coriander, crushed
1 cup of olive oil
Salt and black pepper to taste
For the crostini
4 tablespoons of olive oil
8 slices of French bread, cut into cubes
For the salad
4 red and 4 yellow bell peppers, seeded
32 cherry tomatoes, halved
8 cups of radish
In a bowl, mix all the dressing ingredients. Reserve
Heat the olive oil in a skillet and fry the bread cubes until golden brown
Remove with a slotted spoon and drain on paper towels
Cut the bell peppers into 1 cm squares
Place them in a serving dish along with the tomatoes and radish
Add the dressing and mix well
Spread the crostini on top and serve
To remove the pepper skin, wash and dry well
Then place the pepper directly under the broiler with the flame low
Rotate while holding one or two forks until the skin is nicely charred
Remove from heat and scrape off the pepper with a knife, underwater, to remove all the skin.
